Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 TBS extra-vrigin olive oil (EVOO)1 med red onion, chopped3 cloves garlic, chopped1/2 to 1 tsp red pepper flakes1 tsp cuminsalt and pepper (to taste used to season the fish)juice of 2 limes3 TBS honey1 tsp chili powder4 6oz salmon fillets1 red bell pepper, cored, seeded and chopped1 cup frozen corn, defrosted1/2 cup 99% fat free chicken broth1 15oz can black beans drained and rinsed2 to 3 TBS fresh cilantro, chopped6 cups baby spinach
1) Preheat a med skillet over med heat with 1 TBS of oil. Add the onion, garlic, red pepper flakes, and cumin. Cook stirring occasionaly for about 3 minutes.
2) While the onions are cooking, preheat a med non-stick skillet over med-high heat with the remaing 1 TBS of oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon to the lime-honey mixture and toss to coat throughly. Add the salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes per side.
3) To the cooked onions, add the bell peppers and corn and cook for 1 minute. Add the chicken broth and to continue to cook for another 2 minutes. Add the black beans and until the beans are just heated through. remove the skillet from heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach. Serve the salmon on top of the warm black bean and corn salad.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
2) While the onions are cooking, preheat a med non-stick skillet over med-high heat with the remaing 1 TBS of oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon to the lime-honey mixture and toss to coat throughly. Add the salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes per side.
3) To the cooked onions, add the bell peppers and corn and cook for 1 minute. Add the chicken broth and to continue to cook for another 2 minutes. Add the black beans and until the beans are just heated through. remove the skillet from heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach. Serve the salmon on top of the warm black bean and corn salad.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
Nutritional Info Amount Per Serving
- Calories: 612.5
- Total Fat: 22.2 g
- Cholesterol: 120.7 mg
- Sodium: 205.3 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 11.1 g
- Protein: 54.6 g
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